Braille Monitor                                                                  April-May 1985

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Recipes

RUN FOR THE ROSES PIE

by Mary Heaven

Mary Heaven is one of the leaders of the NFB of Kentucky. Since we are holding the national convention in Louisville this summer, her recipe seems particularly appropriate. She writes: "Dear Monitor readers: Here is a recipe to start you thinking about your trip to the Derby City for our national convention this year. The recipe has many variations in name and content, and is often served at festivities during derby week."

1 cup chocolate chips

3 eggs slightly beaten

1 cup sugar

1/2 cup butter or margarine (melted)

1/2 cup flour

1 cup walnuts coarsley broken

1 tablespoon vanilla

19" unbaked pie shell

Mix flour and sugar; add eggs and butter; fold in nuts, chocolate chips, and vanilla; pour into shell and bake at 350 degrees for thirty minutes. Best served warm with whipped cream.

LAMB CUTLETS REFORM

by Harvey Webb

(Note: Harvey Webb now lives in Kansas City. He is a former member of the national Board and a former President of the National Federation of the Blind of Louisiana. He sends the following correspondence and recipe.)

Kansas City, Kansas
February 27, 1985

Dear Monitor:

A few months ago when several NFB members attended the Society for the Advancement of Travel for the Handicapped conference in London, thanks to the chef at the London Tara Hotel, I became addicted to lamb-not just any lamb, but to that served at the luncheon we attended in the hotel.

After returning home my mind kept wandering to that succulent dish, so taking the bull by the horn, or the lamb by the fleece, I wrote the manager of the Tara (a Mr. E. Dillon) and asked him for the recipe. The enclosed arrived shortly thereafter. I thought the Monitor readers may be interested in this genuine, honest to God, no holds barred, English recipe. Who knows, maybe it isn't English at all, but it's good.

London, England
January 15, 1985

Dear Mr. Webb:

Thank you very much for your most kind letter of 8 January.

I am delighted that you and your wife enjoyed your stay with us at the London Tara and also that we managed to "convert" you to lamb.

I am enclosing a copy of the recipe for the Lamb Cutlets Reform and hope that you will have pleasure in preparing as well as eating the dish.

I hope that one day in the future you and your wife will indeed be able to return to London and will once again stay with us at the Tara. We would certainly enjoy welcoming you back here.

In the meantime may I wish you both a very happy 1985.

Yours sincerely,

Eoin Dillon
Director/General Manager

Cut a rack of lamb into cutlets (or buy specially prepared from your butcher). Dip cutlets into flour and then into beaten egg and finally breadcrumbs. Shallow fry these in butter.

REFORM SAUCE:

Place in a pan: 1 small onion,

chopped; some crushed black peppercorns; a pinch of thyme. Add to this 1/4 cup of white wine and 1/4 cup of vinegar. Reduce this until almost all disappeared.

Add to this a rich brown sauce (demiglace) and simmer for 20 minutes. Whisk a little red currant jelly.

Strain through a fine sieve.

Garnish the sauce with fine strips of ham, tongue, gherkins, egg white, and sliced mushrooms.

DEMI GLACE:

Melt 3 ounces of butter, add flour, and cook, stirring continuously until the mixture is a nut brown color. Add 1 pint of brown (beef or veal stock) and simmer for 2 to three hours until thick.